LOBSTER AND CORN RISOTTO
Lobster and Corn Risotto
- 1 (2-pound) lobster, cooked
- 3 cups water
- 2 cups chopped onion
- 2 celery stalks, chopped
- 2 (8-ounce) bottles clam juice
- 1 tablespoon butter
- 3/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1 cup fresh corn kernels
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/3 cup chopped green onions
- 1 tablespoon fresh lemon juice
To prepare stock, remove meat from cooked lobster tail and claws.
Chop meat; chill.
Place lobster shell in a large zip-top plastic bag.
Coarsely crush shell using a meat mallet or rolling pin.
Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice.
Bring to a simmer over medium heat.
Cover and cook 20 minutes.
Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids.
Place stock in a large saucepan; keep warm over low heat.
To prepare risotto, melt butter in a medium sauté pan over medium heat.
Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently.
Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total).
Stir in reserved lobster meat and corn; cook 2 minutes or until heated.
Remove from heat; stir in cheese, green onions, and lemon juice.
4 servings (serving size: 1 1/4 cups)
CALORIES 450(18% from fat); FAT 9g (sat 4.8g,mono 2.5g,poly 0.9g); PROTEIN 23g; CHOLESTEROL 68mg; CALCIUM 169mg; SODIUM 769mg; FIBER 3.9g; IRON 4.2mg; CARBOHYDRATE 63.9g
Lorrie Hulston Corvin , Cooking Light, MARCH 2005